Discusses the benefits and technologies of oil extraction from byproducts generated during food processing. It covers the technologies adopted for improving oil production rates to meet oil demand. It discusses non-thermal methods using enzymes, ultrasound, cold Plasma, sub- and supercritical fluid, and high-pressure processing.
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.
1.Significance of oil and various source from food processing by-products.
2. Impact of conventional methods on oil extraction.
3. Effect of enzyme technology on oil extraction and its quality.
4. Evaluating the effect of ultrasound on oil extraction.
5. Application of Pulsed Electric Fields for oil extraction.
6. Influence of high voltage electrical discharges for oil extraction.
7. Impact of Cold Plasma for extraction of oil from food by-products.
8. Effect of Sub- and supercritical fluid on oil extraction.
9. Influence of High-Pressure Processing for oil extraction from food by-products.
10. Impact of Microwave on oil extraction.
11. Ohmic heating and its impact on oil extraction.
12. Effect of extraction methods on stabilization and its quality of the oil.
13. Economic feasibility, Safety, and consumer perception of novel technologies used for extraction of oil from food processing by-products
Prof. Prem Prakash Srivastav is a Professor of Food Science and Technology in the Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He has published 75 research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs. Gnana Moorthy Eswaran U is a Research Scholar at the Department of Agricultural & Food Engineering, Indian Institute of Technology, Kharagpur, India. He completed his B.Tech. in Food Technology from Kongu Engineering College, Erode, India, and his M.Tech. in Food Science & Technology from NIFTEM, Thanjavur, India. Sangeetha Karunanithi is a Ph.D. Research scholar in an esteemed institution at the Indian Institute of Technology Kharagpur. She completed her B. Tech. and M. Tech in Food Process Engineering from the National Institute of Food Technology, Entrepreneurship, and Management (IIFPT) Thanjavur, Tamil Nadu, India.
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